Soft Pear and Cinnamon Muffins

Name: Tender Pear Muffins with Cinnamon Spice
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 standard muffins
Cuisine: Greek
Ingredients: 1 1/2 cups finely diced ripe but firm pears, from about 2 medium pears, peeled or unpeeled; 1 teaspoon fresh lemon juice; 1 3/4 cups all-purpose flour, spooned and leveled, about 219 grams; 2 teaspoons baking powder; 1 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/2 teaspoon fine sea salt; 1/2 cup packed light brown sugar, about 106 grams; 2 large eggs, room temperature; 1/2 cup plain Greek yogurt or sour cream, room temperature; 1/2 cup whole milk, room temperature; 1/3 cup neutral oil, such as avocado, canola, or vegetable oil; 2 teaspoons vanilla extract; 2 tablespoons turbinado sugar or coarse sparkling sugar; 1/2 teaspoon ground cinnamon

Imperial June 15, 2026June 15, 2026

Quick Recipe Version (TL;DR)

Yield: 12 standard muffins
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Quick Ingredients

1 3/4 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon, divided
1/4 teaspoon ground nutmeg
1/2 teaspoon fine sea salt
1/2 cup packed light brown sugar
2 large eggs, room temperature
1/2 cup plain Greek yogurt or sour cream, room temperature
1/2 cup whole milk, room temperature
1/3 cup neutral oil
2 teaspoons vanilla extract
1 1/2 cups finely diced ripe but firm pears
1 teaspoon lemon juice
2 tablespoons turbinado sugar for topping

Do This

1. Heat oven to 375°F and line a 12-cup muffin pan with paper liners.
2. Toss diced pears with lemon juice and set aside.
3. Whisk flour, baking powder, 1 teaspoon cinnamon, nutmeg, and salt in one bowl.
4. Whisk brown sugar, eggs, yogurt, milk, oil, and vanilla in another bowl until smooth.
5. Fold wet ingredients into dry ingredients just until mostly combined, then fold in pears.
6. Divide batter among muffin cups and sprinkle with turbinado sugar mixed with 1/2 teaspoon cinnamon.
7. Bake 18 to 22 minutes, cool 5 minutes in the pan, then transfer to a rack.

Why You’ll Love This Recipe

Tender and soft: Greek yogurt, milk, and oil create a moist crumb that stays lovely for days.
Gently sweet: Brown sugar brings warmth without overpowering the delicate pear flavor.
Cozy but elegant: Cinnamon, nutmeg, and juicy pear pieces make these muffins feel comforting and refined.
Easy for any morning: The batter comes together quickly with simple bowls, a whisk, and no mixer.

Grocery List

Produce: 2 medium ripe but firm pears, 1 lemon
Dairy: 2 large eggs, plain Greek yogurt or sour cream, whole milk
Pantry: All-purpose flour, baking powder, ground cinnamon, ground nutmeg, fine sea salt, light brown sugar, neutral oil, vanilla extract, turbinado sugar

Full Ingredients

For the Pears

1 1/2 cups finely diced ripe but firm pears, from about 2 medium pears, peeled or unpeeled
1 teaspoon fresh lemon juice

For the Muffin Batter

1 3/4 cups all-purpose flour, spooned and leveled, about 219 grams
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon fine sea salt
1/2 cup packed light brown sugar, about 106 grams
2 large eggs, room temperature
1/2 cup plain Greek yogurt or sour cream, room temperature
1/2 cup whole milk, room temperature
1/3 cup neutral oil, such as avocado, canola, or vegetable oil
2 teaspoons vanilla extract

For the Cinnamon Sugar Top

2 tablespoons turbinado sugar or coarse sparkling sugar
1/2 teaspoon ground cinnamon

Soft Pear and Cinnamon Muffins – Closeup

Step-by-Step Instructions

Step 1: Prepare the oven and muffin pan

Preheat the oven to 375°F. Line a standard 12-cup muffin pan with paper liners, or lightly grease each cup with nonstick spray. Set the pan aside while you make the batter.

Step 2: Dice and brighten the pears

Dice the pears into small pieces, about 1/4 inch wide. Small pieces distribute better through the muffins and keep the texture tender. Place the diced pears in a small bowl and toss them with 1 teaspoon fresh lemon juice. This helps keep the pears tasting fresh and prevents excessive browning while you mix the batter.

Step 3: Mix the dry ingredients

In a large mixing bowl, whisk together the 1 3/4 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/2 teaspoon fine sea salt. Whisk for about 20 seconds to evenly distribute the leavening and spices.

Step 4: Mix the wet ingredients

In a medium bowl, whisk the 1/2 cup packed light brown sugar with the 2 large eggs until the mixture looks smooth and slightly glossy. Add the 1/2 cup Greek yogurt or sour cream, 1/2 cup whole milk, 1/3 cup neutral oil, and 2 teaspoons vanilla extract. Whisk until fully combined.

Step 5: Combine the batter gently

Pour the wet ingredients into the bowl of dry ingredients. Use a flexible spatula to fold the mixture together just until a few small streaks of flour remain. The batter should look thick and soft, not perfectly smooth. Avoid overmixing, which can make muffins dense instead of tender.

Step 6: Fold in the pears

Add the diced pears, including any small amount of lemony juice in the bowl. Fold gently until the pears are evenly scattered throughout the batter. If the batter looks thick, that is exactly right; the pears will release moisture as the muffins bake.

Step 7: Fill and top the muffins

Divide the batter evenly among the 12 prepared muffin cups, filling each cup nearly to the top. In a small bowl, stir together the 2 tablespoons turbinado sugar and 1/2 teaspoon ground cinnamon. Sprinkle the cinnamon sugar evenly over the muffin tops for a delicate sparkle and a lightly crisp finish.

Step 8: Bake and cool

Bake at 375°F for 18 to 22 minutes, or until the muffin tops are lightly golden and a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack. They are wonderful slightly warm, when the pear pieces are soft and fragrant.

Pro Tips

Choose the right pears: Bartlett, Anjou, or Bosc pears all work well. Use pears that smell sweet but still feel firm enough to dice cleanly.
Keep the pear pieces small: Finely diced pears bake into the crumb more evenly and prevent soggy pockets.
Use room-temperature dairy and eggs: This helps the batter blend smoothly and gives the muffins a more even rise.
Do not overmix: Fold only until combined. A few tiny lumps are normal and help keep the muffins soft.
Let them rest briefly: The flavor becomes even more rounded after the muffins sit for 20 to 30 minutes.

Variations

Pear walnut muffins: Fold in 1/2 cup chopped toasted walnuts with the pears for gentle crunch.
Ginger pear muffins: Add 1/2 teaspoon ground ginger to the dry ingredients or fold in 2 tablespoons finely chopped crystallized ginger.
Maple cinnamon finish: Replace the turbinado topping with a light glaze made from 1/2 cup powdered sugar, 1 tablespoon maple syrup, and 1 to 2 teaspoons milk, drizzled over fully cooled muffins.

Storage & Make-Ahead

Store cooled pear cinnamon muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. For the best texture, place a small piece of paper towel in the container to absorb extra moisture from the pears. To freeze, wrap each cooled muffin tightly and freeze in a freezer-safe bag for up to 3 months. Thaw at room temperature for about 1 hour, or warm an unwrapped muffin in a 300°F oven for 8 to 10 minutes. You can dice the pears up to 4 hours ahead; toss them with the lemon juice, cover, and refrigerate until ready to bake.

Nutrition (per serving)